Fall Harvest Roasted Chicken
All the wonderful autumn bounty, stuffed in a fresh chicken and roasted to perfection.
3 – 4 pound Chicken
2 Medium tomatoes, quartered
3 Garlic cloves, smashed
1 Small onion, cut into chunks
Tons of fresh herbs; basil, parsley, sage, thyme, rosemary
Extra Virgin Olive oil
Preheat the oven to 375
* Make sure you remove the plastic holding the giblets and neck stuff!
Season the inside cavity with salt and pepper then stuff it with the tomatoes, garlic, onion and herbs.
Coat the chicken with 1-2 tbsp extra virgin olive oil
Season the outside of the chicken liberally with coarse salt and pepper.
Roast the chicken according to the weight; about 30 minutes per pound for a fresh chicken.
Once cooked, let the chicken rest (uncovered) for 20 minutes.
You’ll know the chicken is cooked when you pierce the skin in between the thigh and body and the juices run clear. If using a meat thermometer the temperature should not be below 170 F, some people say 165 but just to be safe go with 170.
If you can’t fit all the tomato in the cavity then lay the remaining chunks beside the chicken in the roasting pan.
- Prep Time: 5 Minutes
- Cook Time: 90 Minutes
- Category: Chicken
- Method: Roast